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Home > Restaurants > Una Pizza Napoletana

Una Pizza Napoletana

Critic's Pick Critics' Pick

175 Orchard St., New York, NY 10002 40.721744 -73.9907817
nr. Stanton St.  See Map | Subway Directions Hopstop Popup
646-692-3475 Send to Phone

  • Cuisine: Pizza
  • Price Range: $$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: **

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    5 out of 10

      |  

    15 Reviews | Write a Review

Photo by Youngna Park

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Official Website

unapizza.com

Hours

Mon-Sat, 5:30pm-11pm; Sun, closed

Nearby Subway Stops

F at Second Ave.

Prices

$25

Special Features

  • Dine at the Bar
  • Hot Spot
  • Notable Chef
  • Take-Out
  • Reservations Not Required

Alcohol

  • Beer and Wine Only

Reservations

Not Accepted

Profile

Few things illustrate the currently madcap, upside-down nature of the dining world better than the improbable career of Anthony Mangieri, whose tiny, bunkered wood-oven establishment Una Pizza Napoletana helped usher in the great Neapolitan-pie craze when it opened in the East Village back in 2004. Mangieri’s intense, hollow-eyed pursuit of the perfectly pure, perfectly crafted margherita pie became the stuff of local legend. After five years in the East Village, he abruptly shuttered the spot and moved out to San Francisco. Now Mangieri has returned with a much larger, racier, and more user-friendly (and, inevitably, much more antiseptic) iteration of New York’s original retro-Neapolitan-pizza joint. His partners are the talented Jeremiah Stone and Fabián von Hauske Valtierra, of Contra and Wildair. The pair have helped procure a modest selection of cool, often fizzy, reliably funky natural wines from Italy, which you can enjoy with the chef’s predictably ascetic offering of extravagantly priced $25 pies, along with a smattering of highly stylized appetizers and antipasti. New York’s pizza culture has expanded and matured since Mangieri burst onto the scene, of course, and there’s not much about this latest reboot that feels revelatory or groundbreaking, especially at these prices. But like music fans who’ll pay to see renditions of the songs they’ve heard again and again, you’ll find there’s a certain value to catching the performance of a quirky, uncompromising master of the genre practicing his craft night after night. As with the appetizers, the performance is enhanced by the house desserts, in particular the malty, salty, just-churned ice creams and a rich, high-angle version of tiramisu.

Ideal Meal

Carne cruda, vegetable “antipasti,” margherita pizza, ice cream and/or tiramisu.

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